Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Processing and Characteristics of Canned Roasted Oyster Crassostrea gigas Added with Tomato Sauce and Tomato Paste Sauce

토마토소스 및 토마토페이스트소스 첨가 구운굴(Crassostrea gigas)통조림의 제조 및 품질특성

  • Park, Jun-Seok (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Du-Hyun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kong, Cheong-Sik (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Yeong-Man (Daeil Fisheries Company Limited) ;
  • Lee, Jae-Dong (Geoje Fishers Aquaculture Association) ;
  • Park, Jin-Hyo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jeong-Gyun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
  • 박준석 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 박두현 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 공청식 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 이영만 (대일씨에프) ;
  • 이재동 (거제어류양식협회) ;
  • 박진효 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 김정균 (경상대학교 해양식품생명의학과/해양산업연구소)
  • Received : 2018.10.22
  • Accepted : 2018.12.11
  • Published : 2018.12.31
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Abstract

This study collected basic data on two types of canned roasted oyster Crassostrea gigas. Oysters Crassostrea gigas were immersed at $105^{\circ}C$ for 6 min and then washed and dehydrated before pre-drying. Roasted oysters were prepared by baking boiled oysters at $140^{\circ}C$ for 20 min. The canned roasted oyster added with tomato sauce was prepared as follows. An aluminum can was filled with 50 g of roasted oyster and 40 g of mixed seasoning sauce, degassed at $90^{\circ}C$ for 3 min and vacuum-sealed using a double seamer under a 20 cmHg vacuum. The canned roasted oyster added with tomato paste sauce was prepared similarly by adding the same amount of tomato paste sauce instead of tomato sauce. Microbial growth, appearance, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N, salinity, color value, texture, free and total amino acids, and minerals were measured in the two products. A sensory evaluation indicated that the canned roasted oyster added with tomato paste sauce had preferable characteristics over the canned roasted oyster sauce added with tomato sauce.

Keywords

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Fig.1. Flowsheet of processing of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce.

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Fig. 2. Comparison in thiobarbituric acid (TBA) value of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce. Sample-1, canned roasted oyster added with tomato sauce; Sample-2, canned roasted oyster added with tomato paste sauce.

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Fig 3. Comparison in amino-N content of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce. Sample-1, canned roasted oyster added with tomato sauce; Sample- 2, canned roasted oyster added with tomato paste sauce.

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Fig. 4. Comparison in salinity of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce. Sample-1, canned roasted oyster added with tomato sauce; Sample-2, canned roasted oyster added with tomato paste sauce.

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Fig. 5. Comparison in hardness value of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce. Sample-1, canned roasted oyster added with tomato sauce; Sample-2, canned roasted oyster added with tomato paste sauce.

Table 1. Comparison in cultured bacteria and external appearance test of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce during incubation of 35±1℃ for 15 days and 30 days

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Table 2. Comparison in proximate composition, pH and volatile basic nitrogen (VBN) of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce

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Table 3. Comparison in color value of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce

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Table 4. Comparison in total amino acid content of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce

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Table 5. Comparison in free amino acid content of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce

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Table 7. Comparison in sensory evaluation of the canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce

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Table 6. Comparison in mineral content of canned roasted oyster Crassostrea gigas added with tomato sauce and tomato paste sauce

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